HOW WE COOK IN TENNESSEE

tuce leaf to serve with thick mayonnaise. — Mary E. Timber! ake-.

Celery Salad. — Four large stalks celery, four oranges, half cup vinegar, half cup water, one tablespoon butter, four eggs, one teaspoon of made mustard, one teaspoon white pepper, half teaspoon salt, one teaspoon sugar (or more if desired). Put the vinegar and butter in a saucepan on the stove until it boils. Have the eggs well beaten with the mustard, pepper, salt and sugar ; then, still beating, pour the hot vinegar on it and return to the stove in a double boiler and let it cook to the consis- tency of cream. Mix with celery and oranges — which haA'e been chopped fine — first adding four teaspoonfuls of whipped cream. When dressing is cold pour over fruit an hour before using. If acid fruits are used add a little more sugar. — Mrs. J. E. Mer- cer.

Tomato and Pineapple Salad. — Arrange crisp lettuce leaves on platter and place in the center of each leaf sliced tomato, al- ternating with a slice of canned pineapple, with a preserved cherry in the middle of each slice. Marinate with French dressing. This salad should be served in summer as cold as possible.

Banana Salad. — Six large bananas, half pound malaga grapes (seeded), quarter pound English walnuts (shelled). Use cream salad dressing. — Mrs. J. L. Nelson.

Apple Salad. — Three teacups of apple pared and cut in small blocks, one teacup of chopped celery, and one of English walnuts broken in bits. Use mayonnaise dressing, serve on lettuce leaf and- garnish with celery tops. If you like apples, allow an apple to each person to be served.

Apple Salad. — Six apples, very firm ones, one can sliced pine- apple, quarter pound shelled pecan nuts; slice all the fruits thin, removing hard parts of the pineapple. Break nuts in small pieces, and add dressing (given with celery salad) from one to two hours before using. — Mrs. J. L. Nelson.

Apple Salad. — Peel and grate half dozen apples, chop fine '

88 HOW WE COOK IN TENNESSEE.

quarter pound of celery, quarter pound of English walnuts, three bananas. Mix all together. Add pinch of salt and sugar to taste. Serve with whipped cream. — Mrs. Gr. M. Savage.

Pear and Nut Salad. — Mix quarter pound of shelled pecans with quarter pound of shelled walnuts. Mix with oil salad dressing. Serve on half a canned pear on lettuce leaf. Put a little of the dressing on the top. — Miss Patty Crook.

French Fruit Salad. — One head lettuce, one dozen English walnuts, two dozen large white grapes, three bananas, two or- anges, half pint mayonnaise. Peel the oranges, divide the lobes and cut each lobe into three pieces, removing the seed. Skin the white grapes with a very sharp knife and remove the seed. Shell and halve the walnuts. Slice bananas with a silver knife. Arrange the fruit on the lettuce, rejecting all leaves but the most crisp and delicate. Cover with mayonnaise dressing and serve ice cold.

American Beauty Salad. — Cut in small pieces equal parts of tart apples, oranges, fresh pineapple and celery. Put in after dinner coffee cups. Pour over some lemon jelly, colored with the red coloring found in gelatine boxes, also add a little of Price's fruit color, to give the desired red. When firm, turn out on lettuce leaves. Press half an English walnut on top and serve with stiff mayonnaise made with plenty of whipped cream. — Mrs. Gov. Folk.

Grape Fruit Salad. — Cut three grape fruits in half, crosswise. With a sharp knife cut out the meat so that it can be cut in blocks if possible. Pare and cut in blocks two or three apples, quarter pound of nuts, either pecans or walnuts, quarter pound of white grapes, about half a bunch of celery. Take the small- est, curliest leaves of lettuce, and line the six half grape fruits with it. Mix the salad well with mayonnaise dressing and serve in the lettuce lined cases. — Miss Pattie Crook.

Fruit Salad. — One can sliced pineapple (drain juice off), cut in dice and put in bottom of salad dish, half pound English